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Chicken with Cranberry Stuffing Recipe

I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves.—JoAnne Cloughly, East Worcester, New York

TOTAL TIME: Prep: 1 hour Bake: 30 min.YIELD:4 servings

Ingredients

1/4 cup chopped onion

2 garlic cloves, minced

2 tablespoons butter

3-1/2 cups chicken broth

1/2 cup uncooked brown rice

1/2 cup uncooked wild rice

1/2 cup dried cranberries

1 tablespoon minced fresh parsley

1/4 teaspoon dried thyme

1/4 teaspoon pepper

8 bacon strips

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup honey

CREAMY MUSTARD SAUCE:

1 cup heavy whipping cream

3 tablespoons spicy brown mustard

Directions

1.In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper.

2. In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels.

3. Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11-in. x 7-in. baking dish; place roll-ups over rice.

4. In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. bake, uncovered, at 325° for 28-30 minutes or until chicken is no longer pink. Discard toothpicks.

5. In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken.
Yield: 4 servings.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.